Because sometimes you only want a small batch. Because you only want to make enough that will last a few days, or as a snack to take to work, or just to simply eat a couple.
While I enjoy making a whole tray of muffins, sometimes they’re just left to go stale, or no one eats them all (correction: I don’t eat them all), or you forget about them…
Well, that’s changing now. I wanted to take a snack into work to eat in between breakfast and lunch (because let’s face it, I’m always hungry), but I knew making a whole tray wouldn’t be the best idea, since I would only need to take one a day for work, and it certainly was not going to last for more than a few days.
The best thing about this recipe? It can be made vegan by subbing out the eggs and using flax eggs. It’s also dairy free! Aaaand you can add any fruit or extra toppings/spices. Blueberry was the way to go. And those yummy antioxidants? Yes, please.
- 1/2 cup flour (I used APF + spelt)
- 1/4 cup rolled oats (or more flour)
- 2 tbsp coconut sugar
- 1/2 tsp baking soda
- pinch of salt
- 1/2 tsp vanilla
- 1 egg (or flax egg)
- 1/4 cup non-dairy yogurt
- 1 tbsp oil
- 3 tbsp almond milk
- 1/4 cup blueberries (frozen or fresh)
- optional add ins: cinnamon or unsweetened shredded coconut
Preheat oven to 375 degrees F.
In a large mixing bowl, add dry ingredients and mix. In a small bowl, add the vanilla, egg, yogurt, oil, and milk, and stir to combine. Add wet ingredients to dry. Stir to combine and add the blueberries and incorporate in batter.
Line a muffin tray with 4 liners, and fill with the batter. Place in oven and bake for 20 minutes. Enjoy!!